{"refrec":{"BRefID":43030,"RR":"Journal of Aquatic Food Product Technology. Taylor & Francis: Binghamton, NY.  ISSN 1049-8850; e-ISSN 1547-0636","BEntID":43619,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". Taylor & Francis: Binghamton, NY.  ISSN 1049-8850; e-ISSN 1547-0636","DocTypID":16,"DocType":"Journal","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":null,"OrigTitleTranslFlag":0,"Authorstringtrunc":null,"Englishabstract":null,"AbstractOtherLang":null,"BibLvlCode":"S","StandardTitle":"Journal of Aquatic Food Product Technology","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":null,"MonPub":null,"DateUpdate":"2024-07-08","DateCreate":"2001-03-21","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":null,"monrec":null,"serrec":{"SerID":43030,"ISSN":"1049-8850","Abbreviation":"J. Aquat. Food Prod. Technol.","PublID":null,"City":"Binghamton, NY","InpCentreCode":"CS","ASFACode":"002632","AntilopeFlag":0,"PerioID":null,"CurrentFlag":0,"PeerRevFlag":1,"DigISSN":"1547-0636","InputCentre":"CSA","Periodicity":null,"FromYear":1992,"ToYear":null,"WoSFlag":1,"ISSNL":"1049-8850","EmbargoYears":null,"VABBFlag":1},"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":null,"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":[{"BRefID":103022,"RR":"<b>Marshall, D.L.; Wiese-Lehigh, P.L.</b> (1997). Comparison of impedance, microbial, sensory, and pH methods to determine shrimp quality. <i>J. Aquat. Food Prod. Technol. 6(2)</i>: 17-31","StandardTitle":"Comparison of impedance, microbial, sensory, and pH methods to determine shrimp quality","AuthorsString":"Marshall, D.L.; Wiese-Lehigh, P.L.","BibLvlCode":"AS"},{"BRefID":77690,"RR":"<b>Lyhs, U.; Schelvis-Smit, R.</b> (2005). Development of a Quality Index Method (QIM) for maatjes herring stored in air and under modified atmosphere. <i>J. Aquat. Food Prod. Technol. 14(2)</i>: 63-76","StandardTitle":"Development of a Quality Index Method (QIM) for maatjes herring stored in air and under modified atmosphere","AuthorsString":"Lyhs, U.; Schelvis-Smit, R.","BibLvlCode":"AS"},{"BRefID":102417,"RR":"<b>Warm, K.; Bøknaes, N.; Nielsen, J.</b> (1998). Development of Quality Index Methods for evaluation of frozen cod (<i>Gadus Morhua</i>) and cod fillets. <i>J. Aquat. Food Prod. Technol. 7(1)</i>: 45-59","StandardTitle":"Development of Quality Index Methods for evaluation of frozen cod (<i>Gadus Morhua</i>) and cod fillets","AuthorsString":"Warm, K.; Bøknaes, N.; Nielsen, J.","BibLvlCode":"AS"},{"BRefID":391481,"RR":"<b>Ghribi, F.; Bejaoui, S.; Chetoui, I.; Marengo, M.; Bouaziz, M.; Soudani, N.; Gobert, S.; El Cafsi, M.</b> (2023). Effect of freezing process on the chemical properties of blue swimming crab <i>Portunus segnis</i>: storage stability and acceptability. <i>J. Aquat. Food Prod. Technol. 32(5)</i>: 528-541. <a href=\"https://dx.doi.org/10.1080/10498850.2023.2249477\" target=\"_blank\">https://dx.doi.org/10.1080/10498850.2023.2249477</a>","StandardTitle":"Effect of freezing process on the chemical properties of blue swimming crab <i>Portunus segnis</i>: storage stability and acceptability","AuthorsString":"Ghribi, F. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":393109,"RR":"<b>Bhattacharyya, B.; Das, P.P.G.; Borkataki, S.; Bhairavi, K.S.</b> (2024). Molluscophagy in North East India: Assessment of nutritive value of four edible freshwater molluscs. <i>J. Aquat. Food Prod. Technol. Online first</i>: 1-14. <a href=\"https://dx.doi.org/10.1080/10498850.2024.2371818\" target=\"_blank\">https://dx.doi.org/10.1080/10498850.2024.2371818</a>","StandardTitle":"Molluscophagy in North East India: Assessment of nutritive value of four edible freshwater molluscs","AuthorsString":"Bhattacharyya, B. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":280745,"RR":"<b>Skipnes, D.; Johnsen, S.O.; Skåra, T.; Sivertsvik, M.; Lekang, O.</b> (2011). Optimization of heat processing of farmed Atlantic cod (<i>Gadus morhua</i>) muscle with respect to cook loss, water holding capacity, color, and texture. <i>J. Aquat. Food Prod. Technol. 20(3)</i>: 331-340. <a href=\"http://dx.doi.org/10.1080/10498850.2011.571808\" target=\"_blank\">dx.doi.org/10.1080/10498850.2011.571808</a>","StandardTitle":"Optimization of heat processing of farmed Atlantic cod (<i>Gadus morhua</i>) muscle with respect to cook loss, water holding capacity, color, and texture","AuthorsString":"Skipnes, D. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":394234,"RR":"<b>Vázquez-Sánchez, D.; García, E.E.S.; Galvão, J.A.; Oetterer, M.</b> (2020). Quality Index Method (QIM) scheme developed for whole Nile tilapias ( <i>Oreochromis niloticus</i> ) ice stored under refrigeration and correlation with physicochemical and microbiological quality parameters. <i>J. Aquat. Food Prod. Technol. 29(3)</i>: 307-319. <a href=\"https://dx.doi.org/10.1080/10498850.2020.1724222\" target=\"_blank\">https://dx.doi.org/10.1080/10498850.2020.1724222</a>","StandardTitle":"Quality Index Method (QIM) scheme developed for whole Nile tilapias ( <i>Oreochromis niloticus</i> ) ice stored under refrigeration and correlation with physicochemical and microbiological quality parameters","AuthorsString":"Vázquez-Sánchez, D. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":77692,"RR":"<b>Hyldig, G.; Green-Peterson, M.B</b> (2005). Quality Index Method - an objective tool for determination of sensory quality. <i>J. Aquat. Food Prod. Technol. 13(4)</i>: 71-80","StandardTitle":"Quality Index Method - an objective tool for determination of sensory quality","AuthorsString":"Hyldig, G.; Green-Peterson, M.B","BibLvlCode":"AS"},{"BRefID":391599,"RR":"<b>Tantasuttikul, A.; Kijroongrojana, K.; Benjakul, S.</b> (2011). Quality indices of squid (<i>Photololigo duvaucelii</i>) and cuttlefish (<i>Sepia aculeata</i>) stored in ice. <i>J. Aquat. Food Prod. Technol. 20(2)</i>: 129-147. <a href=\"https://dx.doi.org/10.1080/10498850.2010.548114\" target=\"_blank\">https://dx.doi.org/10.1080/10498850.2010.548114</a>","StandardTitle":"Quality indices of squid (<i>Photololigo duvaucelii</i>) and cuttlefish (<i>Sepia aculeata</i>) stored in ice","AuthorsString":"Tantasuttikul, A.; Kijroongrojana, K.; Benjakul, S.","BibLvlCode":"AS"},{"BRefID":220337,"RR":"<b>Altintzoglou, T.; Verbeke, W.; Vanhonacker, F.; Luten, J.</b> (2010). The image of fish from aquaculture among Europeans: impact of exposure to balanced information. <i>J. Aquat. Food Prod. Technol. 19(2)</i>: 103-119. <a href=\"http://dx.doi.org/10.1080/10498850.2010.492093\" target=\"_blank\">http://dx.doi.org/10.1080/10498850.2010.492093</a>","StandardTitle":"The image of fish from aquaculture among Europeans: impact of exposure to balanced information","AuthorsString":"Altintzoglou, T. <i>et al.</i>","BibLvlCode":"AS"}],"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":null,"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":[{"PublID":1687,"PublName":"Taylor & Francis","InsID":null,"PersID":null,"INBOID":6090,"OrderNr":1}],"serparttypes":["A"],"monauthors":null,"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":43619,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":null,"newSesDate":{"date":"2001-03-21 18:02:36.793000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"Verheyde, Fons, F.","updSesDate":{"date":"2024-07-08 08:17:50.217000","timezone_type":3,"timezone":"Europe/Brussels"}}}